recipe
/
London
Apple Sorbet
Building Feasts by Hanna Geller
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$1.00
This crisp and tart sorbet is an excellent palate cleanser and a perfect way to end a feast. I made this originally as part of a Rosh Hashanah spread, but it now also appears on my Thanksgiving table and any time there's a celebration while apples are at their best. No ice cream maker necessary this works just as well as a granita.
You Need
6-8 servings
How To
- Combine the sugar and the water in a small saucepan on a medium heat. Warm through until the sugar dissolves completely. Allow to cool to make sugar syrup.
- Juice the apples, preferably with their skin both for speed and as the skin adds a lot of flavor.
- Combine 250ml cooled sugar syrup, the apple juice, and lemon juice. Chill mixture, stir together one more time and churn according to your ice cream maker's instructions.
- If you do not have an ice cream maker, pour the apple mixture into a glass or plastic freezer safe container around 20 x 30cm and cover with a lid or cling film.
- Leave to set for 1-2 hours and then stir through with a fork creating crystals. Repeat the stirring/scraping with a fork twice more at one hour intervals until frozen into apple-colored snow.
- Scoop into glasses or bowls and serve.